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    Abstract
2017 (Vol. 13, Issue: 2)
Research Article

Effect of Temperature on Rehydration of Freeze-Dried Dumpling and the Peleg Rehydration Model

Xuewei Cui, Wanren Chen, Hua Li, Xiang Gui, Yinghua Qiao and Xingli Jiao
School of Chemical and Energy Engineering, Zhengzhou University, Zhengzhou, Henan, 450001, China
 

DOI: 10.19026/ajfst.13.3767
Submitted Accepted Published
April ‎2, ‎2016 June ‎18, ‎2016 February 25, 2017

  How to Cite this Article:

Xuewei Cui, Wanren Chen, Hua Li, Xiang Gui, Yinghua Qiao and Xingli Jiao, 2017. Effect of Temperature on Rehydration of Freeze-Dried Dumpling and the Peleg Rehydration Model.  Advance Journal of Food Science and Technology, 13(2): 68-71.

DOI: 10.19026/ajfst.13.3767

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.3767

Abstract:


In order to study the effect of temperature on rehydration of freeze-dried dumpling, the rehydration kinetic of freeze-dried dumpling was investigated at water temperature of 308K, 343K and 368K. Peleg model is used to describe the rehydration process. Result shows that: rehydration rate increased with time during initial phase and decreased in the final phase until equilibrium, Peleg model shows good agreement with experimental data and the correlation coefficients are above 0.99.

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    Competing interests

The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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